Confections of a Foodie Bride » Christmashttp://www.jasonandshawnda.com/foodiebride
Food and love, the real spices of lifeFri, 27 Mar 2015 16:10:39 +0000en-UShourly1http://wordpress.org/?v=4.0.1#HEBJoyville Virtual Progressive Dinner Party & Instagram Sweepstakeshttp://www.jasonandshawnda.com/foodiebride/archives/18985
http://www.jasonandshawnda.com/foodiebride/archives/18985#commentsFri, 05 Dec 2014 14:57:02 +0000http://www.jasonandshawnda.com/foodiebride/?p=18985It’s December and, around here, that means my weekends are packed solid with get-togethers with friends, more friends, fringe friends I see once a year at these parties, and family. It also means goodies abound! And if those goodies aren’t loaded with tequila, butter, or sugar, then you know what that means: Bacon. And cheese. […]]]>

It’s December and, around here, that means my weekends are packed solid with get-togethers with friends, more friends, fringe friends I see once a year at these parties, and family. It also means goodies abound! And if those goodies aren’t loaded with tequila, butter, or sugar, then you know what that means:

Bacon. And cheese.

Because ’tis the season, y’all.

Next week, I join some fabulous bloggers and we’ll be talking recipes, tips, entertaining ideas – and while I cannot speak for the other bloggers, at least I will be talking about bacon for the #HEBJoyville Virtual Progressive Dinner Party!

You, too, can join in the delicious fun and be entered to win a $100 HEB Gift Card and a $50 Prize Pack! Here’s how it works:
1. Instagram a photo each day of your favorite holiday dish, drink, and/or decor.
2. Include the hashtag #HEBJoyvilleSweeps
3. Tag @HEB.

Easy enough, right? And one winner will be chosen each day!

Be sure to give a follow on Pinterest as we’ll be curating our favorite holiday dishes and decor ideas throughout the week!

Happy Friday! And bacon.

In accordance with the FTC Guidelines, I am disclosing that I received compensation from H-E-B for my time and participation in the H-E-B Virtual Progressive Dinner. Although we have material connection to H-E-B, any publicly stated opinions of H-E-B and their brands remain my own.

]]>http://www.jasonandshawnda.com/foodiebride/archives/18985/feed1Roasted Pecan and Chorizo dressinghttp://www.jasonandshawnda.com/foodiebride/archives/18963
http://www.jasonandshawnda.com/foodiebride/archives/18963#commentsMon, 24 Nov 2014 22:31:03 +0000http://www.jasonandshawnda.com/foodiebride/?p=18963This year, I decided to make two different dressings at Thanksgiving: next to the Roasted Jalapeno & Cheddar Cornbread dressing will sit this beauty. Because nothing says “I am thankful” to your loved ones like pushing multiple vats of carbs on them like it’s meth. When my daughter came home from a weekend away at […]]]>

This year, I decided to make two different dressings at Thanksgiving: next to the Roasted Jalapeno & Cheddar Cornbread dressing will sit this beauty. Because nothing says “I am thankful” to your loved ones like pushing multiple vats of carbs on them like it’s meth.

When my daughter came home from a weekend away at Gram’s house with two bags of pecans from their trees, I decided our favorite dressing would go ahead and make an appearance at Thanksgiving, but not before getting a Texas makeover.

Out with the roasted chestnuts and sausage, in with roasted Texas pecans and chorizo.

Chorizo is a Mexican sausage that’s spiced with cumin, chile powder, garlic, and oregano among other things. It’s a staple around here for breakfast tacos and it adds a delicious twist to what is already The World’s Greatest Thanksgiving Dressing.

If we don’t speak before Thursday, have a safe and happy Thanksgiving! And don’t forget to enter this week’s My Favorite Things Holiday giveaway. I’ll be back next week with my contributions to a progressive holiday dinner. SO much fun!

I should really go clean now. Because nobody judges dusty baseboards and a missed splatter on a kitchen floor tile quite like family.

Roasted Pecan and Chorizo Dressing

A Texas twist on the classic holiday dressing with chorizo and roasted pecans.

Ingredients

1 cup chopped pecans

1 medium carrot, peeled and rough chopped

1 medium onion, roughly chopped

2 green onions, roughly chopped

2 stalks celery, roughly chopped

1 green bell pepper, seeded and roughly chopped

1/2 bunch sage leaves

1 handful flat-leaf parsley

2 cloves garlic

1 lb chorizo, removed from casing and crumbled

Kosher salt and freshly ground black pepper

~1.5 lb loaf bread, cut into 1-inch cubes (enough to fill a 9x13 dish; I used a mixture of sourdough and multigrain)

1 1/2 cup low-sodium chicken stock

3/4 cup heavy cream

2 large eggs

Instructions

Preheat oven to 375.

Line a baking sheet with foil and spread pecans on top; cook for ~7 minutes until browned and fragrant.

Butter or spray a 9 by 13-inch baking dish with cooking spray.

Place the pecans and bread cubes into a very large bowl (or 2 not-so-large bowls - you need room to toss the bread with the other ingredients).

In a food processor puree the carrot, onions, celery, sage, parsley, bell pepper, and garlic until you have a fine pulp.

Set a large skillet over medium-high heat and add the sausage to the pan, cooking through about 5-7 minutes.

Use a slotted spoon to remove the sausage and place in the bowl with the bread

Add the vegetable pulp to the pan and saute until most of the moisture has evaporated.

Season liberally with salt and pepper and transfer to the bread bowl.

Whisk together chicken stock, cream, and eggs. Pour over the bread and toss to mix and coat well.

Transfer dressing into the prepared dish and bake for 30 to 35 minutes until golden brown on the top.

Notes

]]>http://www.jasonandshawnda.com/foodiebride/archives/18963/feed0‘Tis the Season!http://www.jasonandshawnda.com/foodiebride/archives/18937
http://www.jasonandshawnda.com/foodiebride/archives/18937#commentsFri, 21 Nov 2014 21:56:37 +0000http://www.jasonandshawnda.com/foodiebride/?p=18937Tomorrow begins our annual holiday giveaways here on the blog. WHY SO EARLY, SHAWNDA? CAN YOU NOT RESPECT THE BIRD?! I assure you I will be plenty respectful of the bird… as I drown it in a sweet tea brine next week You can accuse me of surrendering to “Christmas Creep” but I am a […]]]>

Tomorrow begins our annual holiday giveaways here on the blog. WHY SO EARLY, SHAWNDA? CAN YOU NOT RESPECT THE BIRD?!

I assure you I will be plenty respectful of the bird… as I drown it in a sweet tea brine next week

You can accuse me of surrendering to “Christmas Creep” but I am a proud, uncloseted Listen-to-Christmas-Music-on-November-1st kind of gal. And our Christmas tree has been up since Sunday night (although half of the lights are still out because I’m having a total Griswold moment and cannot figure out what I’m overlooking).

Truthfully, 2014 has been an insanely hectic year and I’m afraid that if I don’t start at least a little bit early, I won’t get it done in time. And what are you going to do with a big, shiny baking gadget that arrives during the first week of your January essential oil juicing no-carb cleanse detox?

See?

Each of this year’s giveaways will open on Saturday mornings and will include some of my very favorite things for the Cake Baker, Dinner Maker, Picture Taker, and Amazon Junkie.

Links for each giveaway will open on the date listed and the requirements/entry methods will be available on each giveaway page. Merry ThanksgivingMas!

]]>http://www.jasonandshawnda.com/foodiebride/archives/18937/feed2Roasted Jalapeno-Cheddar Skillet Cornbread with HEB Primo Pickshttp://www.jasonandshawnda.com/foodiebride/archives/18911
http://www.jasonandshawnda.com/foodiebride/archives/18911#commentsSun, 09 Nov 2014 17:33:29 +0000http://www.jasonandshawnda.com/foodiebride/?p=18911I am hosting my family for Thanksgiving this year. Holiday Hostess duties are my favorite. It combines all of my favorite things: Organized chaos Wine Food Wine Feeding people Wine Football and stories and laughing and memories Wine As perfect as it sounds in my head, the reality is usually less sparkly and shiny. And […]]]>

I am hosting my family for Thanksgiving this year. Holiday Hostess duties are my favorite. It combines all of my favorite things:

Organized chaos

Wine

Food

Wine

Feeding people

Wine

Football and stories and laughing and memories

Wine

As perfect as it sounds in my head, the reality is usually less sparkly and shiny. And way more wine-y.

I get SQUEEEEE excited and make a huge menu for twice the number of people, adding a couple of new dishes because nobody makes a good guinea pig like a person wearing stretchy-waisted pants on Thanksgiving!

My dad, who hosts every other year, gets upset that I’ve “changed things” on “my” year, and shows up with those couple of same dishes, made his way, even after he told me he wasn’t making anything.

We now have enough to food to feed half the city of Katy and no one wants to take their own leftovers home, much less mine.

For the last 6 years, every Thanksgiving and Christmas has included the holiday- and family-hit Roasted Chestnut and Sausage Dressing. It is simply amazing. But I wanted something more “Texas” this year and the arrival of November’s HEB Primo Picks immediately solidified what I was going to do about the dressing: cornbread.

{Side note: wait ’til you see what I’ve done with the Cranberry-Pomegranate-Jalapeno sauce and the Bacon Vinaigrette!}

Cornbread loaded with roasted jalapeno and cheddar cheese and cream corn and heavy cream and butter and sugar.

All baked in a cast iron skillet.

A scoop of warm, cheesy cornbread perfection is amazing all on its own but it’s even better served with chili. And it’s going to be even better than that topped with a ladle of gravy on Thanksgiving Day.

HEB has provided a selection of this month’s Ciao Italia Primo Picks to a lucky reader. To enter the giveaway, simply answer this question in the comments below: What is your favorite Thanksgiving dish?

*I frequently sub with fat-free Greek yogurt. But not for Thanksgiving :) The batter is thicker but the end product is still moist (sorry, Kim) and delicious.

Instructions

Preheat oven to 350.

In a small skillet roast the jalapenos, turning every few minutes, until most of the skin is blistered - you can also do this under a broiler or over open flame on the stove. I find a small skillet easiest while I'm gathering other ingredients.

Transfer to a bowl covered with foil/plastic wrap and let cool enough to handle.

Scrape the blistered skin, cut in half, remove the stem and seeds, and then dice the peppers.

Heat a large cast iron skillet enough to melt 1 Tbsp of butter, swirl to coat.

Transfer the batter to the skillet and then bake 35-40 minutes, just until the center is set (a knife will come out with moist crumbs attached).

Let cool and serve with a spoon.

Notes

Yields: ~12 holiday side-servings, served spoonbread style

You can earn up to 4 extra entries by:
– Leaving a separate comment below that you follow us on Facebook.
– Leaving a separate comment below that you follow HEB on Facebook.
– Leaving a separate comment below that you follow the blog’s Instagram feed.
– Leaving a separate comment below that you follow HEB on Pinterest.

The fine print: – Maximum of five (5) entries per person. – Giveaway ends at midnight (Texas time, y’all) on Saturday, November 15. – Winner will be selected by one of those cold, soulless, unfeeling random number generator thingies and announced on this post. – Winners will receive a selection of HEB Primo Picks from HEB. – Prize must be claimed within 7 days or it will be forfeited. – Prize can only be shipped to a US address. – Official giveaway rules can be found here.

This recipe was developed in conjunction with H-E-B and I was provided ingredients as well as compensated for my time. Messy fingers, stretchy-waisted pants, and future therapy bills for my child are all mine. You can find H-E-B on Facebook, Twitter, and Pinterest. And if you’re as lucky as we are, 3 locations within a 5 mile radius.

Did you click the link to look at Tara’s version? No? I’ll wait. Because sweet flaky, buttery baby Jesus.

The homemade pie crust is incredibly buttery and flaky and the apples inside are lightly coated with a cinnamony (it’s a word) bourbon caramel sauce. If you’re doing the math at home, that’s 5 sticks of butter.

And it’s so totally worth every single bite.

Bourbon Caramel Apple Slab Pie

Sweet apples are served family-style in a bourbon-caramel sauce, underneath a buttery, flaky homemade pie crust.

Instructions

In a large bowl, whisk together the flour, sugar, and salt,

Add the cubed butter (I cut the sticks into quarters lengthwise and then make 10-12 cuts for small cubes) to the bowl, toss to coat, and then cut the butter into the flour until the butter cubes are about the size of small peas. You can use a pastry cutter or two knives. I use my fingers - it's a workout!

Add 1 cup of the cold water and stir with a spoon at first, and then use your hands to fold the dough a few times to create one large ball - add the additional water if necessary to bring it all together.

Divide the dough into two pieces - I weighed the ball and pulled 2/3 off for the bottom crust, leaving the remaining 1/3 for the top crust.

Wrap in plastic wrap and refrigerate until ready to use.

Preheat the oven to 375.

To make the filling, melt the butter over medium heat in a large pot (you'll be adding the apples to the pot - I use my big "pasta pot").

Stir in the sugar, salt, and cinnamon.

Let the mixture come to a slow steady boil and cook for ~10 minutes.

Add the whiskey and cook for another ~10 minutes.

Remove from heat and stir in the vanilla and heavy cream.

While the mixture is cooking, line a 11x17 jelly roll pan with parchment (or just butter it).

Flour your work surface and roll the bottom crust to a rectangle larger a few inches larger than then pan.

Transfer it to the pan, making sure it is big enough to hang over the edges, and then put it back into the fridge.

Roll out the top crust to about the same size of the pan.

Put the apples in the still warm caramel sauce, stirring until all of the apples are coated.

Pour the apples into the prepared pan, spreading out into an even layer.

Top with the other crust, fold the excess crust over the top crust, and then crimp the edges.

Take a knife and cut several small venting slits over the top of the pie and brush with the egg wash.

Bake in the top of the oven (with a large pan or foil on the shelf below - you will get spatters and drips) for ~45 minutes, until the crust is golden brown.

Take out, let stand for ~15 minutes, and then enjoy with an optional (just do it) scoop of Salted Caramel Gelato on top.

Notes

]]>http://www.jasonandshawnda.com/foodiebride/archives/17487/feed7Gingerbread Caramel Popcornhttp://www.jasonandshawnda.com/foodiebride/archives/17462
http://www.jasonandshawnda.com/foodiebride/archives/17462#commentsMon, 16 Dec 2013 18:32:52 +0000http://www.jasonandshawnda.com/foodiebride/?p=17462I am all cookied out. Every single cookie that I brought home from last weekend’s exchange is gone. I didn’t eat them all, because that would be a terrible idea, but I had my share. And now I can’t even bring myself to edit the photos for the butterscotch cookie post that’s hanging out in […]]]>

I am all cookied out. Every single cookie that I brought home from last weekend’s exchange is gone. I didn’t eat them all, because that would be a terrible idea, but I had my share. And now I can’t even bring myself to edit the photos for the butterscotch cookie post that’s hanging out in my drafts folder.

I’m so over cookies that I’m actually looking forward to a spinach salad for lunch.

What I am not over, besides that salad, is caramel popcorn. But not just any caramel corn. Caramel corn spiked with a generous dose of gingerbread spices.

It’s Christmas in a bowl… you know, if you’d ever put Christmas into a bowl and then try to ruin it by sitting on the couch to hate-watch a Homeland mini-marathon. But at least while the frustratingly empty minutes tick by, your house smells like gingerbread and you have handful after handful of spicy, crunchy gingerbread caramel corn to keep you company.

Gingerbread Caramel Corn

Caramel popcorn gets a holiday makeover with a generous dose of gingerbread spices.

Notes

]]>http://www.jasonandshawnda.com/foodiebride/archives/17462/feed5Baked Turkey & Cranberry Sliders with Browned Sage Butterhttp://www.jasonandshawnda.com/foodiebride/archives/17336
http://www.jasonandshawnda.com/foodiebride/archives/17336#commentsTue, 10 Dec 2013 19:37:33 +0000http://www.jasonandshawnda.com/foodiebride/?p=17336‘Tis the season to pour melted butter on *&^#! –Me. Festive and classy. That Jason is one lucky guy. I did mean it when I said that the internet will always have room for one more baked slider recipe. And I did mean it when I said that this was the season to pour melted […]]]>

‘Tis the season to pour melted butter on *&^#! –Me.

Festive and classy. That Jason is one lucky guy.

I did mean it when I said that the internet will always have room for one more baked slider recipe. And I did mean it when I said that this was the season to pour melted butter on [mommy word].

Of course, I mostly said that because I have two more slider recipes hanging out in my drafts folder. And I mostly said [mommy word] because that’s just who I am when my 3 year old isn’t around to hear it and then put me in time-out.

You have never seen a power trip like a 3 year old with that kind of power.

But back to those sliders.

These buttery bites of magical cookery are the best thing to happen to holiday flavors since… Maybe I’m stretching, here. But, they do come slathered with a spoonful of Bacon & Cranberry Chutney and topped with browned butter with cripsy, salty bites of prosciutto and crunchy slivers of sage leaves.

And then they’re baked until the cheese gets all melty and starts oozing out the sides. Is it an appetizer? Dinner? Breakfast? Something to grab on one of those “just because” trips through the kitchen?

Notes

]]>http://www.jasonandshawnda.com/foodiebride/archives/17336/feed6Roasted Cauliflower with Sage Browned Butterhttp://www.jasonandshawnda.com/foodiebride/archives/17295
http://www.jasonandshawnda.com/foodiebride/archives/17295#commentsSun, 01 Dec 2013 19:36:07 +0000http://www.jasonandshawnda.com/foodiebride/?p=17295Let me tell you about the Thanksgiving Side Dish That Wasn’t. No matter how many times you’ve hosted or cooked for 279 people at your house for a party or a holiday dinner, you aren’t immune from forgetting something. Realizing that the bag of ice you bought is now nothing more than a puddle underneath […]]]>

Let me tell you about the Thanksgiving Side Dish That Wasn’t.

No matter how many times you’ve hosted or cooked for 279 people at your house for a party or a holiday dinner, you aren’t immune from forgetting something. Realizing that the bag of ice you bought is now nothing more than a puddle underneath the shopping cart in the HEB parking lot is always my favorite.

Or the 2 boxes of cream cheese that slipped out of the bag and under the passenger seat when you had to slam on your brakes to avoid fusing your car with the car of a clueless driver because – SERIOUSLY, THE WET STUFF IS RAIN AND IT DOES SOMETIMES FALL FROM THE SKY IN TEXAS.

This year, that something was the cauliflower.

It was going to be slow-roasted in the oven until the bottoms caramelized and the very tips of the florets turned brown and crunchy. It was going to be tossed in a straight-from-heaven browned butter cooked with fresh sage – ’tis the Season, SAGE IN EVERYTHING! – and thin strips of prosciutto. It was going to be topped with some fresh grated Parmesan before passed around the table.

And every bite topped with those crispy bits of sage leaves and prosciutto was going to be met with oohs and aahs and mmms and rmgphrmnhgphs.

Instead, the cauliflower was left in the barren vegetable drawer in the fridge. Which worked out fabulously because when we got back from Thanksgiving #2 in northeast Texas, it was the only food left in the house.

The Thanksgiving Side Dish That Wasn’t turned into The More For Us Sunday Dinner.

Roasted Cauliflower with Sage Brown Butter & Prosciutto

Toss roasted, caramelized cauliflower with browned butter flavored with fresh sage and prosciutto for a quick but impressive veggie side dish.

Ingredients

Olive oil

2 heads cauliflower, cut into small florets

Salt

Pepper

4 Tbsp butter

4 sage leaves, thinly sliced

4 slices prosciutto, thinly sliced

Grated Parmesan, for serving

Instructions

Preheat oven to 400.

Lightly grease 2 large baking pans with olive oil and divide the cauliflower between pans, spreading out into a single layer (or just bake half at a time, if you're short a baking sheet).

Lightly brush or spray with olive oil and roast for 30 minutes, until nicely browned.

In a small sauce pan, heat the butter over medium heat until it begins to brown.

Scrape the browned bits off the bottom of the pan, add the sage leaves and prosciutto.

The mixture will bubble up - swirl, remove from heat, and let sit for 2-3 minutes.

Transfer the cauliflower to a large serving platter - or onto a single baking sheet - and drizzle with the sage butter. Toss to coat.

Season with additional salt and pepper and serve topped with grated parmesan.

Notes

]]>http://www.jasonandshawnda.com/foodiebride/archives/17295/feed4Orange & Cranberry Curd Squareshttp://www.jasonandshawnda.com/foodiebride/archives/17103
http://www.jasonandshawnda.com/foodiebride/archives/17103#commentsFri, 01 Nov 2013 19:54:53 +0000http://www.jasonandshawnda.com/foodiebride/?p=17103This truly is the most wonderful time of the year. After our Fairy Mermaid Princess (Princess Mermaid Fairy?) waved goodbye to the last of the trick or treaters, we turned off the lights and gave The Little her choice of Hocus Pocus or Charlie Brown to help wind down from the excitement of the night. […]]]>

This truly is the most wonderful time of the year.

After our Fairy Mermaid Princess (Princess Mermaid Fairy?) waved goodbye to the last of the trick or treaters, we turned off the lights and gave The Little her choice of Hocus Pocus or Charlie Brown to help wind down from the excitement of the night. Because nothing blows a 3 year old’s mind more than seeing other kids dressed in a costume.

Momma, look! That boy has a face on top of his other face!

She, who ended up sleeping in her Mermaid Fair Princess tutu-dress thingy – again – chose Charlie Brown… Christmas. So here we are, on November 1st with the first holiday dessert of the year already half gone.

In my defense, we didn’t have a single piece of Halloween candy left over. So we went with the next best thing for breakfast today: Orange & Cranberry Curd Squares.

You might recognize the recipe from its cousin post, Grapefruit Curd Squares. Because next to a margarita, those bars are still the greatest things to happen to a grapefruit.

And these bars aren’t that far from being the greatest things to ever happen to cranberries. Or cranberry juice, I should say.

Pies will get their moment to shine but for now, we’re perfectly happy ushering in the holiday season with a batch of beautiful citrusy & tart cranberry bars.

Orange-Cranberry Curd Squares

Ingredients

Zest from 2 small oranges, divided (and fruit reserved for juicing later... or just eating)

1 stick (1/2 cup) butter, cold and cut into 8 pieces

For the cranberry curd:

2 Tbsp flour

1/2 cup sugar

Pinch of salt

1/2 cup cranberry juice*

3 eggs

3 Tbsp yogurt or sour cream

Powdered sugar, for serving

1-2 drops red gel coloring (optional)

*We're talking about the pure, unadulterated 100% "why did I wear white today" cranberry juice, brands like RW Knudsen. Not the juice cocktail kind with pear and apple juice.

Instructions

Preheat oven to 350.

Spray an 8x8 baking pan with non-stick spray.

Add flour, salt, sugar, 2/3 of the orange zest, and butter pieces to the small bowl of your food processor and process for ~1 minute, until the butter has been completely distributed into the dry ingredients and there are no traces of powder left. (You can do this by hand, it will just take a few minutes longer - just smash the sugar with the orange zest first to better distribute the orange flavor.)

Spread mixture evenly into the prepared baking pan and press down firmly.

Bake for 20 minutes, until the edges brown.

Let cool for 20 minutes.

Whisk together the flour, sugar, and salt in a medium mixing bowl.

Whisk in the remaining orange zest, cranberry juice, eggs, and yogurt until thoroughly combined and lump-free.

Not overall thrilled with the color of the mixture? Consider adding just a drop or two of red gel coloring. Happy now? Great, let's move on.

Pour over cookie crust and bake for 20-25 minutes, until just set - the center should jiggle but not be fluid when you gently shake the pan.

Let cool in pan for 30 minutes and then run the tip of a knife around the edges of the pan to loosen.

Allow to cool completely before cutting into 12 squares and serving dusted with powdered sugar.

Leftovers will keep a few days covered, at room temp or in the fridge.

In between baking and packaging up 6 dozen cookies and the tummy full of deliciously sweet shame that I have now – bottomless glasses of Prosecco. We kind of know how to party. And by kind of, I mean our hostess is a rockstar.

My contribution this year was White Chocolate-Peppermint Chunk Cookies from Pink Parsley. I couldn’t find the Andes Peppermint Crunch Baking Chips that she used (but there was plenty of the regular chocolate & green mint kinds everywhere), so I made my own with white chocolate baking chips, crushed peppermint, and peppermint extract.

The resulting chunks were creamy but still had little crunchy bits of candy in them. Folded into a chocolate chip cookie dough base, they made a deliciously chewy and festive cookie perfect for a boozy cookie exchange.